Sichere, haltbare Biofleischprodukte von hoher Qualität

The popularity of organic food is steadily increasing. Almost half of all consumers already buy organic products on a regular basis. This trend is driven by a number of factors, including the desire for healthier options due to lower pesticide residues and higher nutritional value in organic products. However, the organic pork market is still relatively small and struggles with a number of competitive disadvantages related to infrastructure and marketing. With a view to its further development, organic meat products also need to be revised in terms of quality and safety. Both characteristics are influenced in organic pork products by the widespread rejection of nitrite, the most important preservative in meat production, as nitrite contributes both to the appearance and taste of meat products and, above all, to extending the shelf life and microbiological safety of the products. and microbiological safety of the products. However, the rejection of the use of nitrite due to health concerns about chemical ingredients still harbors health and microbiological risks and is associated with a reduced shelf life of the products, because without the use of a preservative, a comparable stability and safety of the products cannot be guaranteed. For this reason, it is important to investigate acceptable alternatives. The aim of this project is to investigate whether the application of plant extracts with polyphenols as secondary plant metabolites could provide the necessary oxidative stability and microbiological safety.